Kay’s Covid Cookery Class No.10. Breaded haddock pieces

UNADJUSTEDNONRAW_thumb_3c89In lockdown, and missing fish and chips, I decided to invent a fried fish dinner for myself. Not battered, but breaded, so, (guess what?) you’ll need breadcrumbs. If you’re lucky enough to live near Essex Road, Raab’s the Bakers sometimes sell bags of fresh breadcrumbs, or you can dry a couple of slices of bread in the oven on a low heat, and then blitz in a blender.

I used haddock, but if Steve Hatt (other independent fishmongers are available!) don’t have any, then any meaty white fish will do.

Ingredients per person:

200g haddock fillet chopped into small pieces.

1/2 cup breadcrumbs

2 tsp smoked paprika powder

generous pinch of salt and pepper

squeeze of lemon

Place the chopped haddock in a bowl and squeeze some lemon juice over the fish. Leave to stand for about 15 minutes. The lemon juice helps the crumb to stick to the fish as well as giving a little zest to the flavour.

Mix together the breadcrumbs, smoked paprika, salt and pepper. Sprinkle the seasoned breadcrumb mix over the fish pieces, gently moving them around so that they become coated in breadcrumbs. Alternatively, put the seasoned breadcrumbs in a freezer bag, add the fish pieces and gently shake to coat the fish.

Cover the bottom of a frying pan with cooking oil (I used olive oil) and heat until smoking. Turn down very slightly and add the coated fish. Move and turn the fish pieces very gently with a fish slice or spatula as it cooks. It will take about 5 minutes. You can lift out a piece and try it to make sure that it’s hot all the way through.

The more observant among you see from the photo that I treated myself to a glass of wine with this; a lovely Rosa Bianca Pinot Grigio that I bought from the Alpaca pub which is right next door to Steve Hatt the fishmonger and open for off sales of beer, wine and some food from 12 noon til 6 p.m. Wednesday to Sunday.

Wherever you are, stay safe, eat well and please support your local, independent food shops.

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